Theory Of Feeding

Chemical Process of Oxidation

Successful feeding is at least partly an art. It is however an art that can be learnt by close observation of the fowls and a knowledge of what to provide for their requirements. Some understanding of the chemical process that creates warmth, motion and growth of all forms of life, animate or inanimate - the process of oxidation, or conversion into a compound of oxygen with another element is required. The burning of gasoline or, as the English say, petrol in a cars engine produces power. Oxidation of feed in a fowl's digestive system provides the energy that enables her to move and reproduce.

The feeding of a living fowl is much more involved than the internal combustion engine, because feeds are much more complex in their elements than petroleum fuels. If the wrong type of petroleum fuel is put in the gas tank of a car (diesel in a gasoline engine) the engine will not run. In feeding fowl, a ration may be given that contains all the nutrient elements, but in such unbalanced proportions that they will not sustain the life of the bird for long.

Properties of Feeds

Poorly bred hens may never develop to the point where they are of use to the breeder no matter what they are fed. This is a matter of genetics. On the other hand, the bird with the best genetic make up will not develop to it's fullest unless she is fed the nutrient elements she requires. If a hen is fed only heat producing foods, she will tend to become fat, and a fat hen is seldom a good layer. On the other hand, if a hen is not given sufficient heat - making foods she will put on too little fat to develop to her genetic maximum. The nutrients of her ration must be equalized, or balanced. Theoretically, there is no reason why a fowl cannot live on protein alone, providing it takes enough of them, but experience teaches us that to feed a ration unduly high in protein is not advisable. Apart from the fact that the proteins are more expensive than carbohydrates or fats, the tax on the fowl's digestive system in having to assimilate such large quantities of protein is so great that in time the vitality of the organism is seriously diminished.

Feeding formulae are valuable, but they may be varied by local or market conditions to make them as economical as possible, providing always they conform to the actual requirements of the bird. The poultry fancier, therefore, must observe his birds, handle them and know whether the feed he is giving them contains the feed elements that they require in correct proportions.



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Chemistry classifies the nutrient elements in poultry foodstuffs, or human foodstuffs for that matter, under three broad divisions: protein, carbohydrates, and fats. There are plenty of differences among the individual nutrient elements in each group, but they show enough common characteristics to belong to one family and to be differentiated from those belonging to the other families. Usually each foodstuff consists of various combinations of two or three of these nutrients, although there are exceptions, such as sugar, which contains only carbohydrates.

Each of these classes of nutrients has a clearly defined function. By far the most important of which are the proteins. These form the base of all living tissue, largely making up the substance through which life is manifested. They also provide largely for the lean meat, muscle, eggs, and nerves of the fowl. The principle organic substances in the proteins are nitrogen, carbon, hydrogen, and oxygen.

The carbohydrates and fats are primarily energy formers, producers of heat and action, but there is an important difference between them: carbohydrates are, on the whole, more readily "oxidized" in the body. This enables the fat to act as a reserve supply for the fuel needs of the body; and, in fact, they are not used until the carbohydrate supply becomes exhausted.

These classes contain the same organic substances as protein, with the exception of nitrogen, which is found in protein only; and, as without nitrogen there can be no life, the proteins may be considered the primary nutrient.

Ash And Other Elements

In addition to proteins, carbohydrates, and fats, several other nutrient elements are essential to the diet of fowls. Ash is useless to a cars engine, but it is an indispensable part of the fowls diet. In feeding fowl we could as easily dispense with the protein as with the ash; or, as it is generally called the "mineral Matter". Chemical examination shows that the fowl's body requires such elements as calcium, phosphorous, sodium, etc., to build the bone structure and to help the elements found in the nutrient to maintain the body in a normal state. This applies to all animal life, but fowls require an additional quantity to provide shells for the eggs. Ash goes far towards meeting these requirements; and has, moreover, other important functions which are difficult of understanding by the lay mind.

Water is not often referred to as a food; yet it is common knowledge that either man or animal can forgo eating longer than drinking. And, for the reason that their respiratory system is much more active and rapid than that of mammals, fowls require more water proportionally than mammals.